Garlic-Roasted Tomato and Ricotta Sourdough Toasts with Walnuts and Balsamic Glaze

These open-faced toasts are a perfect combination of textures and flavors: crispy garlic-rubbed sourdough, creamy herbed ricotta, sweet charred tomatoes and crunchy walnuts. Finished with a sprinkle of Parmesan, fresh parsley and a drizzle of tangy balsamic glaze, they make a satisfying meal or impressive appetizer.

Ready in under 30 minutes, this recipe is simple enough for a weeknight dinner but elegant enough for entertaining. The key is to char the tomatoes until they burst, releasing their natural sweetness and to toast the walnuts for extra crunch.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

8 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. If tomatoes haven’t burst, gently press them with a spatula to help them along.
3. Meanwhile, pick parsley leaves from stems; mince leaves. In a medium bowl, combine ricotta, half the Parmesan and half the minced parsley. Season with salt and a pinch of chili flakes to taste.
4. Peel and mince or grate garlic. In a small bowl, combine garlic and a large drizzle of olive oil; season with salt and pepper. Brush one side of each sourdough slice with garlic oil. Place on a baking sheet; bake on top rack until toasted, 4-5 minutes.
5. Remove sheet from oven; add walnuts to same sheet. (If sourdough is done at this point, remove from sheet.) Return to top rack and bake until walnuts are toasted, 2-3 minutes. Transfer walnuts to a cutting board to cool slightly; roughly chop.
6. Spread toasts with herby ricotta. Evenly top with tomatoes, walnuts and remaining Parmesan. Sprinkle with remaining minced parsley and chili flakes to taste.
7. Divide toasts between plates. Drizzle with as much balsamic glaze as you like and serve.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or country loaf works well. Adjust toasting time as needed.

Can I make this recipe vegetarian?

Absolutely. Simply omit the chicken or replace it with roasted vegetables like bell peppers or zucchini.

How do I store leftovers?

Assemble only the toasts you plan to eat. Store components separately: ricotta mixture, tomatoes and walnuts in airtight containers in the fridge for up to 2 days.